I love XMAS time!!! Can´t start early enough thinking about the wildest cookie recipes. It takes a lot of diversity if you want to get your vegan cookie can to dance this year. I don't need many cookies for christmas but at least I need 5 different kinds - to have a choice ;-) for that I have created a quick and special dough this year, with which you can make an exciting variety of cookies. In the blink of an eye you'll have 5 of the most popular kinds of christmas cookies ready to enjoy, while you lean back and relax. The cookies are great to bake with children because the baking tray looks so colorful.
By the way every cookie is baked in the same amount of time, so you can pop them all at once in the oven.
Have a lot of fun with your christmas bakery!
Basic dough
Makes aprox. 60 cookies.
For the cookie dough:
220 g spelt flour
120 g almonds, blanched and grounded
100 g powdered sugar (raw sugar)
one vanilla pod
150 g vegan butter, at room temperature
3 tbsp oat cream or another plantbased cream
Mix flour and almonds, sift powdered sugar and vanilla together. Build a little hollow and add cream and butter. With a fork mix the dough until you can form a homogeneous ball. Wrap the dough into clear film and put it in the fridge for at least one hour.
Makes aprox. 60 cookies.
Additional ingredients:
20 g powdered sugar to dust
Devide the dough into 3 pieces and work on each part separately. While working on one piece of dough you can put the other pieces back into the fridge. Form dough into 2,5 cm thick roll and cut aprox. 1 cm wide pieces. Now form the piece to a roll with spiky ends and place them like a moon. Put them on a sheet with baking paper and bake about 12 minutes at 180° Celcius (356°F) two-sided heat.
Dust powder sugar on the Kipferl while they're still hot. Store them in a metal box at a cool place and they're durable for 2-3 weeks.
Makes aprox. 60 cookies.
Additional ingredients:
1 tbsp cocoa
1 tsp dairy-free milk (soy-milk)
200 g vegan Chocolate spread (Bionella)
Knead 1/3 of the dough with cocoa and dairy-free milk. Form 60 balls out of it and push your thumb in the middle of the balls. Put them in some distance on a sheet with baking paper and backe about 12 minutes at 180° Celcius (356°F) two-sided heat.
Makes aprox. 60 cookies
Additional ingredients:
1 tbsp flour
200 g berry jelly
Knead flour into the dough for more stability. Cut dough into 3 pieces and work on each dough separately. While working on one piece of dough you can put the other pieces back into the fridge. Form little squares and fill them with a tiny bit of jelly. Then push the ends together. Put them in some distance on a sheet with baking paper and backe sheet about 12 minutes at 180° Celcius (356°F) two-sided heat.
Makes aprox. 60 cookies.
Additional ingredients:
1 tbsp blossom herbs (Flower Power)
Cut dough into 3 pieces and work on each dough separately. While working on one piece of dough you can put the other pieces back into the fridge. Form dough into a roll with a 3 cm diameter. Spread 1/3 of blossom herbs on your working area and roll the dough in it. Cut off 1 cm thick pieces on a sheet with baking paper and backe sheet about 12 minutes at 180° Celcius (356°F) two-sided heat.
Makes aprox. 50 small cookies.
Additional ingredients:
120 g grounded walnuts instead of grounded almonds
2 tbsp cocoa
1 tbsp gingerbread spice
80 g chocolate chips, delicate
Use walnuts instead of almonds for the basic recipe. Knead dough with cocoa, gingerbread spice and chocolate chips. Form dough to balls and push them flat on to a sheet with baking paper and backe sheet about 12 minutes at 180° Celcius (356°F) two-sided heat. If you like, add some walnuts and chocolate chips on top of your cookies before putting them in the oven.
Find more wonderful baking ideas for Christmas, cookies and cakes in my book "Veganpassion - Lieblingsrezepte zum Backen" (awarded by Vebu).
Have lots of fun with your Christmas bakery!
All your cookies look delicious!
ReplyDeleteThanks for sharing.